Herb-Stuffed Whole Grilled Trout with Lemon-Caper Butter

How to Make Herb-Stuffed Whole Grilled Trout with Lemon-Caper Butter

1. 1

   Step 1: Season and stuff the trout

   Pat each trout very dry with paper towels and season the cavity and both sides generously with kosher salt and freshly ground black pepper. Stuff the cavity of each fish with a few slices of lemon, a couple garlic slices and 2 thyme sprigs, then brush the outside lightly with olive oil to help the skin crisp. Let rest on a plate while you prepare the grill and sides so flavors meld for 10–15 minutes.

   For this step

   • 4 whole fishWhole trout, cleaned and gutted
   • 2 tspKosher salt
   • 1 tspFreshly ground black pepper
   • 3 tbspOlive oil
   • 4 clovesGarlic cloves, sliced
   • 8 sprigsFresh thyme sprigs
   • 2 largeLemons (one for stuffing and slices, one for juice)
   
2. 2

   Step 2: Prep the potatoes and asparagus

   Parboil the small new potatoes in salted water until just tender, about 8–10 minutes, then drain and toss with a drizzle of olive oil and a pinch of salt and pepper. Trim the asparagus, toss with a tablespoon of olive oil and a pinch of salt, and keep the vegetables at the ready to go on the grill when it’s hot.

   For this step

   • 2 lb (combined: 1 lb potatoes + 1 lb asparagus)New potatoes (12 small) and asparagus (1 lb) — for charred sides
   
3. 3

   Step 3: Grill the trout and sides

   Set up the grill for direct medium-high heat (about 400°F/200°C). Place the trout skin-side down on the grill and add the parboiled potatoes in a grill basket or directly on the grates; cook the trout 4–6 minutes per side until the skin is crisp and the flesh is opaque and flakes easily (or reaches 145°F/63°C). Grill the asparagus alongside for 3–5 minutes, turning until charred in spots; turn the potatoes frequently until edges are golden and slightly charred.
   
4. 4

   Step 4: Make the warm lemon-caper butter

   While the trout rests, melt the unsalted butter in a small skillet over low heat and add the drained capers and the juice of the remaining lemon; let the butter warm and the capers sizzle for 1–2 minutes to bloom their flavor. Remove from heat and spoon any softened thyme leaves from the cooked sprigs into the butter, then taste and adjust with a pinch of salt and a grind of black pepper.

   For this step

   • 6 tbspUnsalted butter
   • 2 tbspCapers, rinsed and drained
   
5. 5

   Step 5: Rest, finish and serve

   Transfer the trout to a platter and let rest 3–4 minutes, then drizzle the warm lemon-caper butter over the fish and vegetables. Serve each person a whole trout (or half a large trout), a handful of charred new potatoes and several asparagus spears, and offer extra lemon wedges on the side.
   

1. Pat each trout very dry with paper towels and season the cavity and both sides generously with kosher salt and freshly ground black pepper. Stuff the cavity of each fish with a few slices of lemon, a couple garlic slices and 2 thyme sprigs, then brush the outside lightly with olive oil to help the skin crisp. Let rest on a plate while you prepare the grill and sides so flavors meld for 10–15 minutes.
2. Parboil the small new potatoes in salted water until just tender, about 8–10 minutes, then drain and toss with a drizzle of olive oil and a pinch of salt and pepper. Trim the asparagus, toss with a tablespoon of olive oil and a pinch of salt, and keep the vegetables at the ready to go on the grill when it’s hot.
3. Set up the grill for direct medium-high heat (about 400°F/200°C). Place the trout skin-side down on the grill and add the parboiled potatoes in a grill basket or directly on the grates; cook the trout 4–6 minutes per side until the skin is crisp and the flesh is opaque and flakes easily (or reaches 145°F/63°C). Grill the asparagus alongside for 3–5 minutes, turning until charred in spots; turn the potatoes frequently until edges are golden and slightly charred.
4. While the trout rests, melt the unsalted butter in a small skillet over low heat and add the drained capers and the juice of the remaining lemon; let the butter warm and the capers sizzle for 1–2 minutes to bloom their flavor. Remove from heat and spoon any softened thyme leaves from the cooked sprigs into the butter, then taste and adjust with a pinch of salt and a grind of black pepper.
5. Transfer the trout to a platter and let rest 3–4 minutes, then drizzle the warm lemon-caper butter over the fish and vegetables. Serve each person a whole trout (or half a large trout), a handful of charred new potatoes and several asparagus spears, and offer extra lemon wedges on the side.